586249 asopao
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Clove garlic, minced | |
| 2 | pounds | Chicken |
| ¼ | cup | Flour |
| ½ | teaspoon | Salt |
| 1 | teaspoon | Black pepper |
| ½ | teaspoon | Oregano |
| 2 | tablespoons | Shortening |
| 1 | medium | Green pepper, chopped fine |
| 1 | small | Onion, chopped fine |
| ½ | cup | Diced ham |
| 2 | larges | Tomatos, chopped fine |
| 3 | cups | Chicken broth |
| 1 | cup | Uncooked long grain white rice |
| 1 | (10 oz.) pkg. frozen green peas, thawed | |
| ¼ | cup | Stuffing green olives |
| ½ | teaspoon | Capers & juice |
| ¼ | cup | Grated Parmesan cheese |
Directions
In small bowl, mash garlic with back of spoon. Rub garlic into chicken. In large shallow bowl, combine flour, salt, black pepper and oregano. Roll chicken in this mixture. In large pot or skillet, heat shortening over medium-high heat. Cook chicken 8-10 minutes until brown. Remove chicken and set aside. Add green pepper and onion; saute. Stir in ham and tomatoes. Cook over medium heat for 10 minutes. Put chicken back in pan and stir well. Reduce heat to low, cover and cook for 30 minutes until chicken is tender. Take chicken out and cool. Remove meat from bones and cut into pieces. Add chicken broth and rice to tomato mix and stir well. Bring to a boil over medium-high heat. Reduce heat to low and cover, placing a paper towel between the kettle and lid. Simmer for 20 minutes. Then add capers, peas, olives and Parmesan cheese and chicken. Stir well. Cover and cook on low for 5 more minutes. Serves 4-6. Submitted By BARRY WEINSTEIN On 03-02-95